Begin by peeling the potatoes and slicing them thinly, about 1/8 inch thick. Soak the sliced potatoes in a bowl of cold water for 15 minutes.

Heat a generous splash of olive oil in a large skillet over medium heat. Drain and pat the potatoes dry before adding them to the skillet. Cook for about 10-12 minutes, stirring occasionally, until the potatoes are tender and golden brown.

Once the potatoes are cooked, add fresh spinach into the skillet. Stir continuously for about 2-3 minutes until the spinach wilts and combines well with the potatoes.

In a large mixing bowl, whisk together the eggs with a pinch of salt and pepper until fully combined and slightly frothy.

Carefully transfer the warm potato and spinach mixture into the bowl with the beaten eggs. Gently stir to combine.

Pour the mixture back into the skillet over medium-low heat, spreading it evenly. Cook for about 6-8 minutes or until the edges start to set and become firm.

Optionally transfer the skillet to a preheated oven at 375°F (190°C) and bake for an additional 10-15 minutes for a beautifully set top.

Let the frittata cool for a couple of minutes before slicing it into wedges. Serve warm or at room temperature.